DRINKS WITH CHEESE 202 3 culturecheesemag.com 33
B A N O N
P D O
S P A R K L I N G R E D
T H E R E ' S S O M E T H I N G slightly risqué
about an effervescent red wine. After all, we've been
trained by the Champagne industry to equate great
sparklers with crystal-clear liquid. But there's only one
thing separating bubbly blonde f rom scarlet sparklers:
grape skins. Americans have been slow to come around
to sparkling reds, thanks to a bad patch in the 1970s
with saccharine, commercial versions skewing closer
to alcoholic soda than real wine. But that's rapidly
changing. Italy has led the way with Lambrusco—and
that's just the beginning. When sparkling reds step up to
the cheese plate, they bat a thousand.
TA R A Q . T H OM A S , G r ea t 28 2 017
MAPLEBROOK
FARM BURRATA +
Lettere
BANON PDO +
Sparkling Teran
NICOLAU FARMS
QUATTRO PEPE +
Vernaccia di Serrapetrona DOCG
PHOTO:
Wine:
Ilja,
Adobe
Stock
